Trying to limit vinegar like I do, but still want to enjoy more pickled things? Try out these pickled red onions without vinegar. They add such a good punch to all types of salad bowls and wraps.
Pickled foods add so much flavor. My favorite is a regular pickle, which I still enjoy sometimes – vinegar and all. Now that I say this, I might try pickling cucumbers with this same method that I used to pickle the onions. I’ll just add in some dill and minced raw garlic. You can also use this same method for red cabbage and more. Although I’m new to pickling, I think the key is to add equal parts lime or lemon juice and water, add in salt, and from there play around with add-ins like maple syrup, dill, minced garlic… whatever makes sense with what you are pickling.
Why I limit vinegar.
Apple Cider Vinegar– I had this pretty much every day as my salad dressing for a LONG time. It eventually started to make me feel terrible each time I had it and I felt it pickle my stomach. I learned from MM that although the best vinegar since it is made from apples, it still pickles our organs and preserves toxins in our body. It also erodes our teeth enamel over time. I still have vinegar in small amounts here & there – in wraps, out to eat, after rinsing olives, etc. – it’s just super minimal amounts compared to before. This might be the most controversial food ingredient of all too! I understand both perspectives! All I can say is go with your intuition after doing your own research. This is me trusting mine. Plus, I felt the negative effects of too much vinegar so it was easier for me to believe this unpopular information.
Pickled Red Onions Without Vinegar
Pickled in this 16 oz wider jar.
Ingredients
- 1 large red onion, cut into thin rings
- 1/2 cup water
- 1/2 cup lime juice, 3 limes
- 1/2 tsp Himalayan or sea salt
- 1 tsp maple syrup
Method
- Add the onion rings to a jar.
- Add in the other ingredients, seal tightly, and give it a shake so that the liquid mixture is well combined. This also helps the onions that are not submerged in the liquid yet soak up some liquid, get heavier, and eventually shrink down and be submerged.
- Let the jar sit at room temperature for 1-2 hours. Give it another shake here and there to get all those onions submerged. Of course we could just add in more liquid to make it easier, but I try to be mindful of ingredients and save the need for another lime. You want equal parts lime and water.
- Store tightly covered in the fridge for a week.
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